More Than Moscato
Banyuls is the new sweet wine in town
Miami is all over Moscato right now, but allow us to suggest another equally sublime sweet wine.
Typically made with Grenache and matured in oak barrels, Banyuls is a versatile fortified wine from France's Roussillon region. Its complex, sherry-like notes make Banyuls supremely adaptable to both sweet and savory cooking.
Appetizer: Start a meal with Bourbon Steak's heirloom tomato salad ($18). Chef Gabe Fenton simmers La Cave de l'Abbé Rous Banyuls wine vinegar to a sticky reduction, dressing tomatoes, basil and fleshy burrata with it.
Cheese Course: Pair the artfully curated cheese plate ($12) at The Federal with a glass of 2009 Domaine de la Rectoire Léon Parcé Banyuls ($12). The plate's grassy Jasper Hill Landaff melds nicely with the sweet cherry notes of the Banyuls.
Dessert: Domaine de la Rectorie also meshes well with The Federal's Jar-O-Smores ($8). Or try the 2009 Domaine La Tour Vieille Rimage Banyuls ($11) with Jean-Georges Vongerichten's salted-caramel ice cream sundae at J &G Grill at the St. Regis Bal Harbour Resort.
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